Truffle-Stuffed Roast Turkey

Elevate your holiday feast with this truffle-stuffed roast turkey. Juicy, golden-brown turkey is filled with a luxurious stuffing of wild mushrooms and truffle butter, creating a centerpiece that’s as indulgent as it is delicious. Serve with roasted vegetables and gravy for a perfect Christmas meal.

For the turkey:

• 1 whole turkey (4–5 kg, giblets removed)

• 100g truffle butter (softened)

• 1 tbsp olive oil

• Salt and black pepper to taste

For the stuffing:

• 2 tbsp olive oil

• 1 medium onion (finely chopped)

• 2 garlic cloves (minced)

• 250g wild mushrooms (finely chopped)

• 1/4 cup breadcrumbs

• 1 tbsp fresh parsley (chopped)

• 1 tsp fresh thyme leaves

• 2 tbsp truffle oil

• Salt and black pepper to taste

For garnish:

• Fresh rosemary and thyme sprigs

• Roasted vegetables (optional)

Step 1: Prepare the stuffing

1. Heat olive oil in a pan over medium heat. Sauté onion and garlic until softened.

2. Add the wild mushrooms and cook until their liquid has evaporated. Remove from heat.

3. Stir in breadcrumbs, parsley, thyme, truffle oil, salt, and pepper. Set aside to cool.

Step 2: Prepare the turkey

1. Preheat your oven to 180°C (350°F).

2. Pat the turkey dry with paper towels. Gently loosen the skin over the breast and spread softened truffle butter underneath. Rub olive oil over the skin and season with salt and pepper.

3. Stuff the cavity with the prepared mushroom mixture and secure the legs with kitchen twine.

Step 3: Roast the turkey

1. Place the turkey in a roasting pan. Roast for approximately 2.5–3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 75°C (165°F).

2. Baste the turkey every 30 minutes with its juices for a golden, crispy skin. Cover with foil if the skin browns too quickly.

Step 4: Rest and serve

1. Let the turkey rest for 20 minutes before carving. This allows the juices to redistribute.

2. Garnish with fresh rosemary and thyme sprigs. Serve with roasted vegetables and gravy.